TWO-SPICE VANILLA TAPIOCA PUDDING

Two-Spice Vanilla Tapioca Pudding image

Provided by Food Network

Categories dessert

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 10

Previous Next

Ingredients

1/2 cup small pearl tapioca (if unavailable, use large pearl tapioca)
4 cups soy milk
3/4 cup sugar
1/2 teaspoon salt
2 egg yolks
1 tablespoon vanilla extract
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3 egg whites, at room temperature
1/4 teaspoon cream of tartar

Steps:

Soak the tapioca in warm water to cover for 1 hour. Drain and set aside.
Preheat the oven to 375 degrees. Lightly butter a 12-inch oval or gratin baking dish and place it in a large brownie pan.
Mix the tapioca, soy milk, sugar, and salt in a heavy nonaluminum saucepan. Bring the soy milk to a boil over medium heat while whisking. Lower the heat and let the mixture simmer 10 minutes, whisking occasionally. Remove from the heat and quickly whisk in the egg yolks, vanilla extract, cinnamon, and nutmeg.
In another bowl, beat the egg whites with the cream of tartar until just stiff. Whisk 1/2 a cupful into the tapioca, then fold the remaining in. Pour the tapioca mixture into the prepared baking dish.
Place the baking dish and brownie pan in the middle shelf of the oven and pour several inches of boiling water around the outside. Bake about 35 minutes, until the top is puffed and golden. The inside will still be a little soft. Remove, cool slightly, and serve warm or at room temperature.

*** Explore more Two-Spice Vanilla Tapioca Pudding Recipes »

Comment
Leave a comment

Letisha Hendricks

[email protected]

This pudding is a great way to use up leftover milk. I always have extra milk on hand, so this is a great recipe to have on hand.

ssshabyy

[email protected]

I'm not a huge tapioca fan, but I really enjoyed this pudding. The vanilla and cinnamon flavors were really nice.

Noman Butt

[email protected]

This pudding is so versatile. I've served it as a dessert, a snack, and even a breakfast. It's always a hit.

Isaiah Riddle

[email protected]

I made this pudding for my kids, and they loved it! It's a great way to get them to eat their tapioca.

Tony Marcellino

[email protected]

This pudding is a great base for all sorts of variations. I've added fruit, chocolate chips, and even peanut butter. It's always delicious.

Bindas man

[email protected]

I followed the recipe exactly, but my pudding didn't turn out as creamy as I expected. I'm not sure what I did wrong.

Fahim Hossen

[email protected]

I wasn't a fan of the texture of this pudding. It was a little too thick and gooey for me.

Lisa Florez

[email protected]

This pudding is a little too sweet for my taste, but it was still good. I might try reducing the amount of sugar next time.

kyle Payne

[email protected]

I've made this pudding several times, and it's always a winner. It's a great dessert for any occasion.

Ranja Joiya

[email protected]

This pudding is so easy to make, and it's a great way to use up leftover tapioca pearls. I love the addition of cinnamon, which gives it a warm and cozy flavor.

Ethan Newton

[email protected]

I made this pudding for a potluck, and it was a huge hit! Everyone loved it. I'll definitely be making it again.

Obaid Banars

[email protected]

This was my first time making tapioca pudding, and it turned out great! I followed the recipe exactly, and the pudding was perfect. It was creamy and smooth, with just the right amount of sweetness.

Eazen Chadhar

[email protected]

I'm a huge fan of tapioca pudding, and this recipe is one of the best I've tried. The pudding was creamy and flavorful, and the vanilla and cinnamon flavors were perfectly balanced.